Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Coconut Chicken Bites




Source of Recipe


Internet


List of Ingredients




2 cups vegetable oil
1 whole skinless, boneless chicken breast (about 10 oz)
1 (7 oz) pkg flaked coconut
2/3 cup beer
1/2 cup flour


Recipe



Heat oil over high heat to 375 degrees F (to test, drop a shred of the coconut in and if it sizzles immediately, its ready)

While oil is heating, cut chicken into 1-inch squares. Place coconut on a plate. Pour beer into a bowl, add flour and whisk until smooth.

Dip chicken into the beer batter, then roll in the coconut to coat all sides.

Add chicken squares to the hot oil in 2 or 3 batches (be careful not to crowd them) Cook, turning occasionally, until golden and cooked through (about 2 minutes). Remove with a slotted spoon and drain on paper towels.